What could be more thematic to celebrate the fall season than pumpkin-based recipes to which we add our magical ingredient: coffee! Here are two essential fall recipes that are sure to blow your mind. Bon appétit!
Coffee flavored pumpkin seeds
Ingredients: Pumpkin seeds Finely ground coffee (espresso grind)
1 tbsp maple syrup
Preparation: Dry the pumpkin seeds at 200°F for 30 minutes. Take out of the oven and sprinkle with the finely ground coffee and maple syrup. Adjust to taste. Mix well. Return to the oven to broil for 5 minutes.
*Suggestion : Try our Halloween blend for this recipe.
Pumpkin pie with coffee meringue
#1 - Pie and filling
Ingredients: 2 cups of pumpkin puree ¾ cup of sugar 3 eggs, beaten ½ tsp. salt 1 ¼ cup of milk ¼ cup molasses 1 tbsp melted butter ¼ tsp. ginger ½ tsp. nutmeg 2 tbsp. cinnamon 1 10”uncooked dough roll
Preparation: preheat the oven to 375°F. Combine all the ingredients and pour into the uncooked crust. Bake 45 minutes or until center is set.
#2 - Coffee meringue
Ingredients: 2 egg whites (at room temperature) ¼ cup of sugar 1 tablespoon brewed espresso (cold)
Preparation: preheat the oven to 450°F. Beat the egg whites, gradually add the sugar and the cold espresso and beat until soft peaks form. Spread gently over the cooled filling, completely covering the edges of the crust. Bake until the meringue is golden, about 4 to 5 minutes. Do not cook under the grill.
*Suggestion: Try espresso decaf in 340g espresso grind for this recipe.
